VINDALOO IRON AGED PORK RIB EYE, CUMIN ROASTED HASSELBACK POTATOES AND A SAFFRON, YOGHURT AND HONEY DRESSING

Boil the new potatoes in boiling salted water for about 3-4 minutes. To hasselback potatoes place each one on a wooden spoon then with a very sharp knife slice each potato through until you reach ⅔ of the way through the potatoes. Try to get a slice every 3mm. Then thread onto 4 metal skewers. This can be done a day in advance.

For the yoghurt dressing, mix yoghurt, honey and saffron and keep refrigerated until you need it. This can also be done a day in advance.

Place the pork in a non-metallic dish and add the marinade. Leave for no longer than 30 minutes to marinate.

Heat the pizza oven to very hot (300decC). Dress each potato with the melted cumin infused ghee and sprinkle each one with sea salt flakes. Heat the metal tray until very hot and add the pork and the potato skewers, placing the steaks nearer the flames. Cook for 2 minutes then turn the steaks. Cook for a further 2 minutes before removing the pork steaks and allowing to rest. Flip the tray around and put the potatoes back in until crispy and cooked through.

To serve, slice the pork steaks on the angle, serve with the hassleback potatoes and the yoghurt dressing, then finish with a few sprigs of coriander.